The journal’s mission is to bring together thought, academic research and corporate practice in all areas of Food Engineering in a reader-friendly format. The journal aims to publish high-quality peer–reviewed articles in the area of Food Engineering. The research published in the journal is practically relevant, so the results are helpful for managers in leadership roles related to projects, programs, and portfolios. Therefore, the research’s theoretical and managerial implications need to be considered. In other words, the journal seeks excellent contributions to theory and practice and strongly values rigour and relevance.


The Editors reserve the right to reject article(s) without sending them out for review. Submitted articles must be within the scope of the journal. All submitted articles go through a double-anonymized peer review process. Articles for the regular issue can be submitted electronically throughout the year. The scope includes (but is not limited to) the following topics related to Food Engineering:  

  • Novel Processes and Novel Concepts in Food Engineering
  • Engineering Properties of Foods 
  • Engineering Properties Food Physics 
  • Engineering Properties Physical Chemistry
  • Food Processing
  • Food Measurement
  • Food Control
  • Food Packaging
  • Food Storage
  • Food Distribution
  • Food Engineering
  • Aspects of the Design and Production of Novel Foods
  • Food Service and Catering
  • Design and Operation of Food Processes
  • Food Plant and Equipment
  • Economics of Food Engineering
  • Food Microstructure Development and Characterization
  • Heat, Mass Transfer and Fluid Flow in Food Processing
  • Food Biotechnology